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Dinner tonight
General Boards - The Lounge
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Replies: 15  

Dinner tonight

emoji_events [12]
May 24, 2022, 7:25 PM
Reply

Canard a l’orange

Seared duck breasts, fondant potatoes, Brussels, balsamic pickled blackberries, classic orange pan sauce. 2019 Penner Ashe pinot.

Cheers boys. What y’all having?

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I had a tasty little fillet and some fresh corn on the cob

[4]
May 24, 2022, 7:37 PM
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and sliced tomatoes


Tasted like summer

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“When my information changes, I alter my conclusions. What do you do, sir?”
John Maynard Keynes
“Anti-intellectualism has been a constant thread winding its way through our political and cultural life, nurtured by the false notion that democracy means that my ignorance is just as good as your knowledge.”
Isaac Asimov


looks darn good

[2]
May 24, 2022, 7:42 PM
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I'm thinking those potatoes are your tater tots...they go with anything.

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Re: looks darn good

[2]
May 24, 2022, 8:15 PM
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At the end of the day, I’m just a meat and potatoes man.

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Those scallops look AMAZING !!!

[4]
May 24, 2022, 8:07 PM
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ok - I know they are taters. I WISH they were scallops.


Gimme the scoop on the taters - what are they & how do you do what you do to them ?

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Brad Brownell: all-time losingest coach in Clemson men's basketball history, and only coach to beat North Carolina in Chapel Hill.


Re: Those scallops look AMAZING !!!

[1]
May 24, 2022, 8:15 PM
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Classic French preparation “pommes fondant” or melting potatoes. They are so out of fashion that they’re back in fashion. Like parsley scattered on a plate.

Cut russets into little can shapes, then sear hard on one side, I use avocado oil. Season heavily. Once they get a crust and release, flip them over and sear the other side for a while. Then add butter and aromatics, I like garlic and thyme. Then baste with the butter for a while until the butter bubbles all go away. After that, add some stock and toss in the oven for about 45 min until hellasoft.

Boom, fondant potatoes.

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All Clad?***

[2]
May 24, 2022, 8:58 PM
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Re: All Clad?***

[2]
May 25, 2022, 8:33 AM
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I got my pans from the restaurant supply store. Aluminum core, stainless, for 1/20th the price of the Williams Sonoma brands. I have some nicer ceramic coated Dutch ovens & a few other pieces, but a sauté pan gets used hard. Way easier to part with a worn out one when you didn’t spend $200 on it

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high five

[2]
May 25, 2022, 8:36 AM
Reply

do the same thing. Food equipment Co. in Greenville rocks. Great place for nice restaurant-grade baking sheets too. They're a fortune for some reason on the retail market.

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Re: high five

[1]
May 25, 2022, 9:11 AM
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I loaded up on new sheet pans, saute pans, wire cooking racks, cambro pans, cutting boards… it was a haul, for less than a 10 piece calphalon set that wears out just as fast

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In Calphalon's defense,

[1]
May 25, 2022, 9:14 AM
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I'm on my third set of cookware from them, despite only ever buying one. (well, not really buying---we registered for it for our wedding 23 years ago). Their warranty is no questions asked and legit.

But yeah, I wouldn't pop for them these days if buying.

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You are living right. I'm living wrong. I had Popeyes in BFE

[2]
May 25, 2022, 9:31 AM
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Alabama. You've inspired me to try those potatoes. I enjoy cooking but don't get to do as much of it as I'd like these days and am nowhere near your level.

Is this a safe place to ask a stupid question? I frequently see references to "balsamic." Is that the same thing as balsamic vinegar?

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Re: You are living right. I'm living wrong. I had Popeyes in BFE

[1]
May 25, 2022, 11:03 AM
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Yep, balsamic vinegar

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I think you and Stubborn should have a cook off

[1]
May 25, 2022, 9:38 AM
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You 2 cook your best dish and I'll be the judge. Loser has to suck the winner's cock.

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Re: I think you and Stubborn should have a cook off

[1]
May 25, 2022, 11:02 AM
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Could we just both cook then 69 instead?

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As long as I'm eatin


May 25, 2022, 11:03 AM
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I don't give a #### what you two do.

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Replies: 15  

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